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After making a fast getaway from Culver City's Fraiche last July, former Petrossian executive chef Benjamin Bailly joined the kitchen at Silver Lake's Cliff's Edge this month, on January 3rd. This is thrilling news for Silver Lake diners, who could surely benefit by having a few more chefs of the James Beard nominee caliber (of which Bailly is a member) in town and even better news for Dana Hollister's Cliff's Edge, which could finally transform into a destination restaurant after seven years on Sunset. Want to see Bailly's first menu?

The chef has already taken command of the kitchen, with plans for a constantly shifting selection based on the seasons, stressing Mediterranean roots and our own prized product. We have Bailly's first in flux menu down below, starting with shared small plates like smoked trout rillettes, jamon Serrano, fried brussel sprouts, and whipped ricotta with honey, followed by a sizable parade of dishes like lamb cheeks with hazelnut gremolata, halibut ceviche, skate wing with sunchokes, seared scallops with lebne, vadouvan, and salsa verde, and Cornish game hen served with farro.